Tangy Lemon Orzo
Submitted by oxuarch1
Quick lemon orzo pasta tossed with olive oil, sauteed bell peppers, green onions, and fresh parsley. A bright, zesty side dish ready in 20 minutes with an optional Parmesan finish.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minNeed a side dish that punches above its weight? This lemon orzo delivers.
Tiny rice-shaped pasta gets tossed in a skillet with sauteed green onions, diced red bell pepper, and a hint of red pepper flakes, then dressed with fresh lemon juice, olive oil, and minced parsley.
The orzo soaks up all those bright, herby flavors as it warms through, and a dusting of grated Parmesan at the end adds a salty, nutty edge if you’re feeling fancy.
It’s the kind of versatile side that pairs with grilled chicken, roasted salmon, lamb chops, or just about anything you pull off the grill.
Kitchen Tips
- Cook the orzo separately. Drain it well before adding to the skillet so it absorbs the lemon and olive oil instead of excess starchy water.
- Fresh lemon juice only. Bottled lemon juice tastes flat here. You want that bright, fresh squeeze to really make the orzo sing.
- Serve warm or at room temperature. This holds up beautifully on a buffet or as a packed lunch side. The flavors actually get better as it sits.
Ingredients
Directions
In a large nonstick skiller heat 2 tablespoons oil over medium heat. Add green onions, bell pepper and pepper flakes. Sauté 1 minute. Add the water and cook 3 to 4 minutes, until the vegetables are tender.
Drain the hot orzo and add to the skillet. Add the remaining olive oil, the parsley, lemon juice, salt and pepper; stir over medium-low heat a few minutes so that the orzo absorbs some of the flavour.
Stir in the Parmesan cheese if using, and serve.
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